APAN-APAN OF ILOILO  (Water Spinach Adobo) 


Adobong kangkong is commonly called as apan-apan in Iloilo.



  • 1/2 bunch kangkong, leaves and soft stems cut (discard hard stems)
  • 1/2 kilo pork strips
  • 1/8 cup soy sauce
  • 1/16 cup vinegar
  • 1/2 head garlic, crushed and chopped
  • 1/8 cup water
  • 1 tbsp. cooking oil
  • salt and pepper to taste


In a pan, sauté garlic until toasted brown and pork.
Pour water, soy sauce and vinegar.
Bring to a boil.
Add kangkong and simmer in low fire for 2-3 minutes.
Add salt and pepper to taste.
Stir and mix well.Transfer to a serving plate.
Serve hot with rice.




  • Kangkong (River Spinach)  1 bunch or tali.
  • 3 cloves of Garlic, finely chopped
  • 1 Medium sized Onion, sliced
  • 1 teaspoons of Guinamos (Shrimp paste) or Bago-ong Alamang
  • 1/2 cup vinegar
  • 1/2 tablespoon sugar
  • Cooking Oil
  • Green hot pepper, sliced (optional)


Wash and clean the Kangkong

Remove the leaves of kangkong then cut stems to 2 inches long. Set aside.

In a fry or sauce Pan sauté garlic and onion.

Add the Kangkong and Guinamos or bagoong alamang, and vinegar stir  well then bring to a boil until the stems are cooked.

Add the sugar and green hot pepper, you can add more Vinegar if you prefer more sour taste.

Let it simmer for few minutes.

Serve hot.


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